Mix eggs and sugar, whisk over a bain marie, for about 6-8 minutes untill pale, thickened, and triple in volume. Batter should be at ribbon consistency.

Remove from bain-marie and keep whisking 1 or 2 minutes.

Fold in the sifted flour in 3 steps, Pour in melted butter (warm but not hot) and fold through the batter.

Pour the mixture into the lined baking tray and carefully spread to the edges . Bake for 10-12 minutes.

For the filling :

Beat together the egg yolks and the sugar until pale and fluffy. Add the vanilla extract and the kirsch. Mix well and then sift in the flour, folding it in as you go.

Bring the milk to the boil with vanilla and then add to the mixture, stirring all the time. Return the mixture to the pan and continue stirring over a medium heat until the mixture is thick. Remove from the heat and whisk in half of the butter. Allow to cool and then whisk in the remaining butter. The mixture should be thick, creamy and smooth.

For the syrup :

Place water and sugar in a small pot over medium heat. Bring to a boil before turning the heat off and adding vanilla extract or straubery extract.

To assemble the cake

Hull the strawberries and cut them in half, cut the cake into two circles has a diameter of 20 cm and the other a bit smaller. bruche them with syrup.

Line the sides cake ring with acetate strip (If you don’t have acetate, you can use baking parchment instead). Place this on a cake board or a plate. Arrange the strawberries around the edge of the cake tin with the cut size facing outwards, then place the small cake circle in the middle at the bottom of the mold.

Pour the half of crème pâtissière into the tin and spread it out evenly, smoothing the top with a palette knife. Put a layer of chopped strawberries over then cover with a layer of cream.

Place the second genoise layer on top of the creme and push down firmly all around the cake to ensure there are no gaps.

Let it set in the fridge for a while (at least 2 houres) before transferring the marzipan layer right on the very top.